{"id":345,"date":"2018-08-19T16:26:56","date_gmt":"2018-08-19T16:26:56","guid":{"rendered":"https:\/\/plantfullness.com\/?p=345"},"modified":"2019-06-25T12:09:56","modified_gmt":"2019-06-25T12:09:56","slug":"maillard-reaction","status":"publish","type":"post","link":"https:\/\/plantfullness.com\/nutrition\/maillard-reaction\/","title":{"rendered":"Maillard Reaction"},"content":{"rendered":"<p>Maillard reaction was named after the French chemist Louis-Camille Maillard, who originally described the reaction between amino acids and sugars in 1912.<\/p>\n<p>The chemical reaction which occurs between reducing sugars and&nbsp;principally free amino acids and peptides (usually from proteins) in the presence of heat that results in the browning of food while forming its distinctive flavor and aromas.<\/p>\n<p>Why does it&nbsp;make&nbsp;everything taste delicious?<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/rs1JLYXROVU\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3>A guide&nbsp;to the&nbsp;Maillard Reaction<\/h3>\n<p><a href=\"http:\/\/www.compoundchem.com\/2015\/01\/27\/maillardreaction\/\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-418 size-large\" src=\"https:\/\/plantfullness.com\/wp-content\/uploads\/Food-Chemistry-Maillard-Reaction-1024x724-1024x724.png\" alt=\"Maillard Reaction\" width=\"1024\" height=\"724\" srcset=\"https:\/\/plantfullness.com\/wp-content\/uploads\/Food-Chemistry-Maillard-Reaction-1024x724.png 1024w, https:\/\/plantfullness.com\/wp-content\/uploads\/Food-Chemistry-Maillard-Reaction-1024x724-300x212.png 300w, https:\/\/plantfullness.com\/wp-content\/uploads\/Food-Chemistry-Maillard-Reaction-1024x724-768x543.png 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<h4>Further Reading on&nbsp;Maillard Reaction<\/h4>\n<p><em>Articles:<\/em><\/p>\n<p>Compound Interest &#8211;<a href=\"http:\/\/www.compoundchem.com\/2015\/01\/27\/maillardreaction\/\" target=\"_blank\" rel=\"noopener\"> Food Chemistry \u2013 The Maillard Reaction<\/a><\/p>\n<p>Warwick University: <a href=\"https:\/\/warwick.ac.uk\/fac\/sci\/med\/research\/biomedical\/tem\/mvhealth\/proteindamage\/imars_chem\/history\/\" target=\"_blank\" rel=\"noopener\">Chemistry of Maillard Reaction<\/a><\/p>\n<p>University of Bristol &#8211; School of Chemistry &#8211; <a href=\"http:\/\/www.chm.bris.ac.uk\/webprojects2002\/rakotomalala\/maillard.htm\" target=\"_blank\" rel=\"noopener\">The Maillard Reaction<\/a><\/p>\n<p><em>Research:<\/em><\/p>\n<p><a href=\"http:\/\/depa.fquim.unam.mx\/amyd\/archivero\/ARTICULOGRUPO4_25523.pdf\" target=\"_blank\" rel=\"noopener\">Formation of flavour compounds in the Maillard reaction<\/a><\/p>\n<p><a href=\"https:\/\/www.nature.com\/articles\/419449a\" target=\"_blank\" rel=\"noopener\">Food chemistry: Acrylamide from Maillard reaction products<\/a><\/p>\n<p><a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/jf020302f\" target=\"_blank\" rel=\"noopener\">Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs<\/a><\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC4745522\/\" target=\"_blank\" rel=\"noopener\">Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition<\/a><\/p>\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/B9780081005965216521\" target=\"_blank\" rel=\"noopener\">Effect of Emerging Processing Technologies on Maillard Reactions<\/a><\/p>\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/B9781845694388500131\" target=\"_blank\" rel=\"noopener\">Milk Production and Processing &#8211;&nbsp;Improving UHT processing and UHT milk products<\/a><\/p>\n<p>Numerous research&nbsp;papers on&nbsp;<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/maillard-reaction\" target=\"_blank\" rel=\"noopener\">Maillard reaction &#8211;&nbsp;The Maillard reaction is defined as \u201can array of non-enzymatic chemical reactions between carbonyl (primarily carbohydrates) and amino compounds of biological origin\u201d.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maillard reaction was named after the French chemist Louis-Camille Maillard, who originally described the reaction between amino acids and sugars in 1912. The chemical reaction which occurs between reducing sugars and&nbsp;principally free amino acids and peptides (usually from proteins) in the presence of heat that results in the browning of food while forming its distinctive [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":487,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[69],"tags":[17,18],"_links":{"self":[{"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/posts\/345"}],"collection":[{"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/comments?post=345"}],"version-history":[{"count":8,"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/posts\/345\/revisions"}],"predecessor-version":[{"id":492,"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/posts\/345\/revisions\/492"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/media\/487"}],"wp:attachment":[{"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/media?parent=345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/categories?post=345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/plantfullness.com\/wp-json\/wp\/v2\/tags?post=345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}